Salad Of Arugula And Persimmons

Recipe Ingredients

3		Arugula - torn
1		Radicchio
1		Watercress
2		Fuyu persimmons (medium)
1		Sweet onion such as (small) Maui or Texas trophies
1/2		Red bell pepper
1		Yellow bell pepper (small)
1/2 lb	227g / 8oz	Roquefort cheese
1/2 cup	118ml	Walnut pieces
1/3 cup	53g / 1.9oz	Raisins - optional
3 tablespoons	45ml	Green olive oil (3 to 4)
2 tablespoons	30ml	Balsamic vinegar (2 to 3)
		Salt and pepper

Recipe Instructions

Wash arugula, radicchio and watercress. Spin dry in salad spinner and tear into manageable pieces. Peel and quarter persimmons, cut out cores and slice flesh thinly crosswise.

Quarter onion and red bell pepper and slice very thinly. Slice yellow bell pepper into thin rings. Break Roquefort cheese into little chunks.

Combine arugula, radicchio, watercress, persimmons, onion, red and yellow peppers, cheese, walnuts and raisins in large bowl. Drizzle with olive oil and toss gently until every leaf glistens.

Add balsamic vinegar and salt and pepper to taste, toss again and serve

Source:
"The New Vegetarian Epicure" by Anna Thomas

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.